Busy Mamas

This Rachael Ray recipe is easy and hearty. I made it with the kids in mind since they love pasta, cheese, and ham (suggested add in). The kids liked it though they ate around the peas (surprise, surprise). I did not expect my husband, TSO, to be thrilled with this dinner but he it liked it too and rated it a 3 1/2 out of 5.

Peas and Cheese Tortellini
(www.rachaelraymag.com)

Ingredients:

• 1 pound frozen tortellini
• 1 cup frozen peas, thawed
• 2 tablespoons butter
• 5 scallions, white and green parts thinly slice separately
• 2 tablespoons flour
• 1 2/3 cups milk
• Salt and pepper
• 1/3 cup grated parmesan cheese, plus more for sprinkling

Directions:

1. In a large saucepan of boiling, salted water, cook the tortellini until al dente; drain.
2. Meanwhile, add the peas, butter and scallion whites to another large saucepan and cook over medium heat for 2 minutes. Whisk in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Stir in the scallion greens and season with salt and pepper.
3. Stir the tortellini and 1/3 cup cheese into the sauce. (I also added in 1 chopped cooked ham steak, approximately 1 pound). Divide the pasta among 4 serving bowls and Easy does it sprinkle with more cheese.

Tags: cheese, ham, pasta, peas, Rachael Ray, recipe